RISE TO
EVERY OCCASION

An almond sponge with whole raspberries and pistachios, topped with a syrup glaze.

A moist toffee sponge filled with a layer of toffee sauce and filled and topped with toffee icing. The cake is finished with a toffee sauce drizzle and a sprinkling of toffee pieces.

A moist orange and poppyseed sponge, filled and topped with sweet orange icing. The orange flavour in the cake comes from orange juice, orange zest and orange flavouring – all three 100% natural.

A classic all butter shortbread made to a traditional recipe and sprinkled with caster sugar.

Raisins, dried cranberries, pumpkin and sunflower seeds in a buttery, oat slice.

A crisp pastry base with a layer of apricot jam, topped with frangipane and baked peaches. Finished with an apricot glaze and freeze-dried raspberries.

Three layers of light, chocolatey, vegan sponge generously layered with a rich chocolate fudge icing, finished by hand with more chocolate fudge icing and side coated with cocoa nibs.

The same delicious recipe as our Raspberry Victoria Sponge, but with an extra layer of sponge, raspberry jam and icing!

A moist carrot sponge, filled and topped with cream cheese icing and crowned with walnut pieces.

A light, gluten free coffee sponge, filled and topped with our coffee icing and generously sprinkled with milk chocolate flakes.

A buttery shortcake base spread with lashings of raspberry jam, and topped with a thick layer of toasted coconut.

A light sponge filled with icing and raspberry jam and sprinkled with sugar snow.

Our signature caramel sandwiched between a shortcake base and a rich milk chocolate topping, creates this twice award-winning, best selling traybake.

A shortcake base, layered with apricot jam filling and topped with flaked apricots and oats.

A truly indulgent vegan and glutenfree praline flavour chocolate brownie sprinkled with crunchy hazelnuts. We purchase a volume of cocoa from Rainforest Alliance Certified TM farms equivalent to the volume used in this product to help protect the environment and ensure sustainable livelihoods for coca farmers and their families. For more, see: www.ra.org/mb.

A gluten free shortcake base, generously spread with raspberry jam, and topped with a thick layer of toasted coconut.

A Gluten Free lemon sponge with nibbed sugar, drizzled with lemon syrup and decorated with lemon icing.

Marbled strawberry and vanilla flavour sponges topped with a mascarpone icing and decorated with freeze dried strawberry pieces.

A gluten free flapjack base topped with golden caramel and finished with cranberries, dark chocolate chunks, sunflower and pumpkin seeds.

Sweet mini scones, glazed with egg for a golden top.

Coffee sponge filled with coffee icing between the layers and white icing on top. Topped with cocoa powder.

A light , gluten free sponge filled with icing and raspberry jam. Sprinkled with caster sugar.

A flapjack base covered with our signature caramel, topped with a generous helping of cranberries, dark chocolate chunks, sunflower and pumpkin seeds.

Large savoury scones with Red Leicester and Mature Cheddar Cheese, and a hint of cayenne pepper. Topped with even more cheese before baking for a crispy flavoursome finish.